Pineapple-Mango Salsa
Prep Time: 20 minutes | Total Time: 20 minutes | Serves: 8
Throwing a backyard Tiki party? Let me give you a Pineapple-Mango Salsa that will please guests and be that pop of color and flavor on your table!
You don’t have to scoop out your pineapple for this presentation. A serving bowl will be just fine. It certainly makes a statement, but it is not required. It’s a tiny bit of work to get the “meat” out of the pineapple. Not impossible; my first try was a little bit of a challenge. Check out some YouTube videos for short tutorials on turning your pineapple into a serving bowl, if you’re interested.
I was not a big “fruit salsa” person. At all. Until it was presented to me to create something for a Tiki Party idea. In searching for something creative, I came across erinliveswhole.com, who has an easy pineapple mango salsa recipe. She was the inspiration for my recipe.
The only time-consuming part of this recipe is the prep work. No bake time. No chilling time. You don’t even have to wait for the flavors to “marry.” Need even less time? Go ahead and purchase diced fruit from your produce department. I didn’t say from a can! Many grocery stores have the convenient, pre-diced fruit that you can easily dice into smaller pieces as needed, and just drop into your bowl.
Want to add a bit of heat to this fresh salsa? A seeded and minced habanero or serrano (or other hot fresh pepper) will be perfect! Want a bit of flair? Add about a teaspoon of fresh ginger grated with a microplane. It will add a whole level of flavor that wasn’t there before. You just might like it!
Pineapple-Mango Salsa is delicious with tortilla chips or as topping for tacos! But, if you love this like I do, a spoon will do just fine!
Pineapple-Mango Salsa
Ingredients
- 1 pineapple, peeled, cored, small-diced
- 2 champagne mangos, or other flavorful mangos, small-diced
- 1 red bell pepper, seeded, small-diced
- 1/2 cup red onion, small-diced
- 1 medium tomato, seeded, small-diced
- 2 green onions, white and green parts, sliced
- 1/4-1/2 cup cilantro, chopped
- 1 lime, juiced
- kosher salt or sea salt, to taste
- 1 avocado, pitted, diced
- 1 habanero, serrano, or other hot pepper, seeded, minced, optional
- 1 teaspoon freshly-grated ginger, optional, see Notes
- Tortilla chips, for serving
Instructions
- Add the pineapple, mangos, bell pepper, onion, tomato, green onions, cilantro, hot pepper and ginger (if using) to a large bowl and gently combine the ingredients together.
- Drizzle the lime juice over the fruits and veggies. Sprinkle with salt to taste, stir and taste again. Adjust the lime juice and salt as desired.
- Add the avocado if serving immediately. If not serving immediately, cover the salsa tightly with plastic wrap and refrigerate until ready to use. Add the avocado just before serving.
- Before serving, give the salsa another stir and serve with tortilla chips, or just enjoy with a spoon!
- Tightly cover and refrigerate any leftovers up to 3 days.
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